Beef Cheek Minestrone

Beef Cheek Minestrone

2 tablespoons olive oil
500 grams beef cheeks, trimmed, chopped into 2ch slices*
2 each carrots, celery stalks and garlic cloves, finely chopped
1 onion, finely chopped
1/3 cup (95 grams) tomato paste
1/2 cup (125 mils) red wine
400 gram can chopped tomatoes
1 litre (4 cups) beef stock
125 grams risoni pasta (orzo)
100 grams baby spinach leaves
parmesan, pesto and grissini to serve



I found this recipe in the Delicious magazine.  It is really yummy, especially now that the weather is colder. The beef cheeks give it that extra flavour.  Raewyn has made it too and it was a big hit with her family as well.

Heat oil in a pan over medium-high heat.  Season beef, then cook in batches for 3 - 4 minutes, turning, until browned.  Set Aside.

Add carrot,celery, garlic and onion to pan and cook, stirring, for 3 - 4 minutes or untl vegetables soften.  Return beef to pan with tomato paste and cook, stirring, for 1 minute.  Add wine, tomato and stock.  Season, then bring to a simmer.  Reduce heat to low and partially cover.  Cook for 2 hours or until beef is tender.  Add risoni and cook for a further 10 minutes until al dente.  Stir in spinach until wilted.

Divide soup among bowls and serve with parmesan shavings, pesto and grissini.

*(you may have to order these from the butcher and ask him to trim and chop  them for you too)